Sunday, 30 June 2013

Batata nu rasa valu shaak – Potato curry- no onion no garlic recipe


2 cups potato cut in cubs
½ cup fine chopped tomato
½ tsp cumin seeds
½ tsp mustard seeds
Pinch of asafoetida (hing)
½ tsp turmeric powder
2 tsp red chili powder
1 tsp garam masala powder
1 tsp dana jeeru (coriander and cumin seeds powder)
1 tsp sugar (optional)
2 tbsp oil
Salt to taste
1 cup water
Chopped coriander for garnishing


Heat the oil in pressure cooker, add mustard seed when seed the seeds popup add cumin seeds, hing, turmeric powder and chopped tomato and sauté for minute. Add potato cubs, red chili powder, garam masala powder, coriander and cumin seeds powder, sugar and salt mix it well. Add water and cooks for 2 whistles on high flame. Garnish with coriander. Serve hot with roti or rice.

Friday, 28 June 2013

Chaas Soda (Butter Milk Soda)


1 cup thick whisk curd
2 cup soda
½ tbsp roasted cumin seeds powder
1 tsp black paper powder
Black salt and salt as per taste
Crushed ice


Fill the glass with crushed ice, add cumin seeds powder, paper powder, black salt and salt then add whisk curd and soda. Mix it well and serve it….

Thursday, 27 June 2013

Dal Pakwan

Dal pakwan is authentic Sindhis breakfast recipe. The recipe I am presenting here is based on the way it is prepared in my home town Jamnagar. Dal Pakwan is served with gram dal, crispy puri and spicy onion chutney, one can pour onion chutney as per the taste.


For Dal

1 cup Bengal gram dal
½ tsp mustard seeds
Pinch of asafoetida (hing)
1 tbsp garlic paste
½ tsp turmeric powder
1 tsp red chili powder
2 tbsp oil
Salt to taste

For spicy onion chutney

1 cup grated onion
1 tbsp garlic paste
1 tbsp red chili powder
½ tbsp garam masala powder
½ tbsp oil
¼ cup water
Salt to taste

For Pakwan

1 cup refined flour
1 tsp oil
Salt to taste
Oil for deep frying 

For Dal:

Soak gram dal for 2 to 3 hours in water. Cook dal in pressure cooker for 3 whistles with enough water. Heat the oil in a pan, add mustard seeds when the seeds crackle add safoetida, garlic paste and sauté for second. Add turmeric powder, red chili powder, salt and cook for 5 minutes.

For spicy onion chutney

Meanwhile heat the oil in a pan, add grated onion, garlic paste, salt and sauté for second. Add red chili powder, garam masala powder and ¼ cup water cook for 2 minutes.

For crispy pakwan:
Combine refined flour, oil and salt in a bowl. Add enough water and make hard dough, keep a side for 10 minutes. Divide dough into 4 to 5 equal portion and roll out the big size thin puri out of the dough. Lay out all puri separately on plastic sheet and dry them for 20 minutes or till become hard. Heat the oil in a frying pan and fry puri till golden brown (add one puri at a time).

Serve hot Dal Pakwan with spicy onion chutney.

 Note: Pakwan can prepared in advance and store it in air tight container.

Sending this recipe :  Shruti'sRasoi and Gayathri's CookSpotMonsoon Temptations, My Bowl of Snack,   Jagruti's page and Nabanita's page, vegan thursday

Tuesday, 25 June 2013

Potato Wafers – Home made potato wafers recipe

Homemade potato wafers are usually prepared in month of April and May in India during summer. This is a sun dried potato wafers recipe, but one can prepare it using drier to dry potato wafers if good sun light it not available. It required one time efforts and one can preserve it for 2 years. It requires less than five minutes to serving. Just deep fry in oil and serve it.  


Bunch of potatoes
Salt to taste


 Peel the potatoes and wash it well. Make slices out of potato with the potato slicer. If you want similar potato slice type shown in the picture use design potato slicer instead of plain potato slicer. 

design potato slicer

plain potato slicer

step 1

step 2

To get designed potato slice, slice the potato once horizontal (step 1 in a picture) and once vertical re(step 2 in a picture) and repeat the sequence and put them all in enough water.

Wash the potato slices 2-3 times in changes of water. Heat a large pot of water on high flame when it is boiling adds salt and potato slices in boiling water. The water temperature will be down and will stop boiling. Keep the heat on high and when the water comes to a boil again, cook for 2 minutes or till potato slices become transparent.

Drain the water out of the potato slices. Lay out each slice of the potato separately without overlapping each other on plastic sheet (or thin cloth). Dry them in sunshine for at least 8-10 hours. When they are dried and not sticky, keep them in a dry place. Dry them again in sun the next day.

After they are dried, they should be thin so peel out carefully from the plastic sheet. Store them in an     air tight container and they will store for many years.

At the time of serving, heat the oil in a frying pan, when it is shimmering hot add hand full dried potato slices in the oil and fry for few second or till change the color like a picture. Make sure they do not become brown.  Drain on paper towels and serve it as snacks with tea or your choice of drink. You can sprinkle red chili powder if you want… 


Sending this recipe: My Bowl of Snack , WTML Event- June Month at  Shruti'sRasoi from Gayathri's CookSpotJagruti's page and Nabanita's page,Nupur's Event,Manasi's Page ,  Kids Special ’13Birthday special event 

Friday, 21 June 2013

Hi friends,

Sowmya of Nivedhanam has come out with a giveaway for her blog anniversary. Participating on this event for more details click here...

Dahi Vada

For  Vadas:

2 cup chora dal (split black eyed beans)
1 cup urad dal
 Pinch of baking soda
Salt to taste
Oil for frying

For Serving:

500 gm whisk thick curd
2 tbsp khajur imli chutney
2 tbsp coriander chutney
1 tbsp red chilli powder
1 tbsp roasted cumin seeds powder
1 tbsp black pepper powder
1 tbsp chaat masala
Salt to taste

Chopped coriander and masala peanuts for garnishing


Soak both the dal in water for 3-4 hours. Drain the water and grind the dal in a blender, add little water and make a smooth paste. Add the baking soda and salt into the dal paste and mix well till the batter is light and fluffy. Do not add water. Heat the oil in a frying pan and place 1 tablespoon of batter into the hot oil. Deep fry vada on medium flame till the vadas are golden brown and keep aside for 15 minutes.

Soak the deep fried vadas in water for about 30 minutes. Squeeze out the excess water in to the vadas.
Serve with whisk thick curd, khajur imli chutney, coriander chutney, red chilli powder,  roasted cumin seeds powder, black pepper powder, chaat masala, salt to taste and garnish with chopped coriander  and masala peanuts.

Note: If you want cool vadas ,put the vadas in whisked curds and make a cool in fridge for at least one hour, personally I preferred cool vadas….

Sending this recipe : nabanita and  JCO event announcement page

Wednesday, 19 June 2013

Vegetable hakka noodles


250 gm packet hakka noodles
2 tbsp garlic paste
1 cup shredded cabbage
1 cup grated carrots
¼ cup capsicum sliced
½ cup chopped spring onions white
¼ cup green chili sauce
1 tbsp red chili sauce
4 tbsp olive oil
Salt to taste
2 tbsp chopped spring onions green for garnishing


Add the noodles in boiling water add oil, salt and cook for 5minutes.Drain the noodles and wash it in cold water and keep aside.
Heat oil in a  pan add garlic paste and sauté for second, add spring onion white, shredded cabbage, grated carrots, capsicum sliced and stir fry for 2 minutes on high flame. Add red chili sauce, green chili sauce, salt and cooked noodles mix well and cook for 2 minutes. Garnish with spring onions. Serve hot with vegetable Manchurian.

Sending this recipe: Foodabulous Fest Event organised by Simply TADKA and host by Shruti’s rasoi, Shruti'sRasoi and Gayathri's CookSpot. My Bowl of Snack , Manasi's Page

                                                         You might also like:

Green chili pickelCarrot pomegranate salad

Monday, 17 June 2013

Rava Burfi

1 cup rava (semolina)
¼ cup ghee
1 cup sugar
2 cups boiling water
½ tsp cardamom powder (elachi powder)
Pinch of nutmeg powder

Saffron and almonds slices for garnishing

Heat the ghee, add rava and roast it on medium flame till slightly color changed. Add boiling water slowly and stir constantly. Add sugar, cardamom powder, nutmeg powder and mix it well, cook for minute. Transfer this mixture in greased thali. Cut the burfi in equal pieces. Garnish with Saffron and almonds slices.

Sending this recipe:-  Foodabulous Fest Event organised by Simply TADKA and host by Shruti’s rasoi,   Drink and Dessert at guru's blog ,  Shruti'sRasoi and Gayathri's CookSpot. My Bowl of Snack"Authentic Indian Sweets" , Nabita and  JCO event announcement page

Friday, 14 June 2013

Dudhi chana nu shaak (Bottle gourd Bengal Gram Dal Curry) - Gujarati Shaak Recipe

1 cup chopped dudhi (bottle gourd)
2 cup chana dal (bengal gram dal)
½ tsp mustard seeds
½ cumin seeds
1 tsp garlic paste
1 tsp red chili powder
½ tsp garam masala powder
½ tsp turmeric powder
2 Kokum or ½ tbsp lemon juice
Pinch of asafoetida
2 tbsp oil
Salt to taste
1 cup water


Soak chana dal for 2 to 3 hours in water.
Heat the oil in pressure cooker, add mustard seed when the seeds crackle add cumin seeds, asafoetida, turmeric powder and garlic paste and sauté for second. Then add chopped dudhi, soaked chana dal, red chili powder, garam masla powder, Kokum or lemon juice and salt. Add water and mix well. Close the lid and cook for 3 whistle on high flame. Serve hot with rice or roti.

Sending this recipe :-  Cook Yellow Event,Shruti'sRasoi and Gayathri's CookSpot. Foodabulous Fest Event organised by Simply TADKA and host by Shruti’s rasoi,

Tuesday, 11 June 2013

Chocolate cake - Eggless,Pressure cooker cake

Hi friends, how are you all?? It’s almost more than a 1 month that I didn’t post any recipe on my blog and didn’t visit my friend’s blogs. But that was an amazing month for me. I had a marriage in a family and then I was with my parents and my cute niece so there was a no time for my blog, had a fun and enjoyed a lot….yuuuppyyyyy:)

I made this Chocolate cake for my niece (Shreya) on hubby’s birthday. This is simple eggless chocolate cake, cooked in pressure cooker. That was my first attempt for backing, but I was happy when everybody loved the cake….. And also this post about Hudson Canola Oil. I received a gift hamper from this company. I used Hudson Canola Oil in this recipe and taste was good. The benefits of this oil as compare to others oil mention in the leaflet are
*very high (second highest) content of MUFA which reduces the bad cholesterol, high BP
* very high content of Omega-3
* beneficial 2; 1 content ratio of omega 6 PUFA to omega 3.
* great source of vitamin E, antioxidant


1 ½ cups All Purpose Flour
½ cup Hudson Canola Oil
1 cup Sugar
200 gm Condesmilk
½ tsp Baking powder
¼ tsp Baking soda
½ cup Cocoa powder
A pinch Salt
¾ cup Milk

For Chocolate Icing:

50 gm Dark chocolate
50 gm Fresh cream
2 tsp Milk


Preheat pressure cooker for 10 minutes on high flame.

Sieve flour, cocoa powder, salt, baking soda and baking powder together 3 times and set aside.

Add oil, sugar, condesmilk and milk in a bowl and beat well. Now add flour mixture slowly and mix gently until the batter blends well and no lumps are found.

Grease a 6 inch cake pan with butter and dusting with flour. Then pour the prepared batter into the greased cake tin.

Now place the tin inside the pre-heated pressure cooker over the separator plate and close with the cooker's lid. Do not place the regulator or whistle. Cook for 45 minutes on medium flame, check after 30 minutes whether the cake is done, just insert a knife into the cake's center. If the knife comes out clean, then it means the cake is cooked, if not cook for some more minutes. When you smell the cake, it is ready, now remove from flame and set aside. Do not open the lid immediately. Open after 5 minutes. Leave aside until it cools down.

For Chocolate Icing:

Heat the cream in a bowl for 1 minute only and then add dark chocolate pieces in it close with lid and keep aside. After it starts melting, stir well with a spoon then add milk and mix well until it blends well and there are no lumps.

Now pour the chocolate icing over the cake and spread well and evenly all over the cake with a knife or a flat spatula. Serve hot.

Sending this recipe to : Drink & Dessert at Guru's space , Shruti'sRasoi and Gayathri's CookSpot, Foodabulous Fest Event organised by Simply TADKA and host by Shruti’s rasoi, Eggless Baking–sweet or savory  at nivedhanams by SwathiBirthday special event